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Fresh Summer Corn Chowder Simple and Tasty Dish

by on September 8, 2025

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Summer brings the sweetest corn, and I’m excited to share my Fresh Summer Corn Chowder recipe. This simple and tasty dish bursts with flavor and showcases fresh corn kernels. You’ll love how easy it is to make, and with just a few key ingredients, you can enjoy a hearty bowl of chowder in no time. Let’s dive into the steps, tips, and variations that make this meal a summer favorite!

Fresh corn is key for this chowder. You need about 4 cups, which is around 6-8 ears of corn. Make sure to choose corn that feels firm. The kernels should be plump and sweet. This corn gives your chowder its bright, sweet flavor. You will also need: - 1 medium onion, diced - 2 cloves garlic, minced - 2 medium potatoes, peeled and diced - 4 cups vegetable broth - 1 cup whole milk or plant-based milk (like almond or oat) - 1 teaspoon smoked paprika - 1/2 teaspoon cayenne pepper (adjust for spice) - Salt and pepper to taste - 2 tablespoons olive oil Each ingredient adds depth to the chowder. The onion and garlic bring sweetness and aroma. Potatoes make it hearty, while the broth provides a savory base. Smoked paprika adds a rich flavor, and cayenne gives it a kick. For a lovely finish, consider adding: - Chopped fresh cilantro or parsley These herbs add color and freshness. You can also drizzle a bit of olive oil on top. This elevates the dish and makes it look restaurant-worthy. {{ingredient_image_1}} Start by heating two tablespoons of olive oil in a large pot over medium heat. Add one medium diced onion. Sauté for about five minutes until it turns soft and clear. Next, stir in two minced garlic cloves. Cook for one more minute until you smell the garlic’s rich aroma. Now, add two peeled and diced potatoes to the pot. Pour in four cups of vegetable broth. Bring the mixture to a gentle simmer. Cook for 10 to 15 minutes, or until the potatoes become tender. This step builds the chowder's base flavor. After your potatoes are cooked, stir in four cups of fresh corn kernels. Add one teaspoon of smoked paprika and half a teaspoon of cayenne pepper. Mix in salt and pepper to taste. Let this simmer for another 10 minutes. It will meld the flavors together. For a creamy texture, use an immersion blender. Blend half of the chowder. If you don’t have one, carefully transfer half to a regular blender. Blend until smooth, then pour it back into the pot. Once blended, stir in one cup of whole milk or your choice of plant-based milk. Heat the chowder for an additional five minutes. Adjust the seasoning as needed. Remove it from the heat and let it sit for a few minutes before serving. This allows the flavors to settle. Serve the chowder in deep bowls, garnished with chopped cilantro or parsley. A drizzle of olive oil adds a lovely touch. Enjoy your delicious summer corn chowder with crusty bread! When choosing fresh corn, look for bright green husks. They should feel firm and tight. You want the silk at the top to be brown and sticky. Check the kernels too; they should be plump and milky. If you press a kernel with your thumb, it should release a milky juice. This means the corn is fresh and sweet. To get that creamy texture, blend half of the chowder. I use an immersion blender for this. It is easy and quick. If you don't have one, carefully transfer half to a blender. Blend until smooth, then mix it back in. This way, you keep some corn and potato chunks, which adds nice texture. If you like more heat, add more cayenne pepper. Start with a little, then taste as you go. You can also try adding hot sauce for extra kick. If it gets too spicy, balance it with more milk or broth. This will help keep the flavors bright without overwhelming your taste buds. Pro Tips Use Fresh Corn: The sweetness and crunch of fresh corn will elevate your chowder’s flavor. Choose ears of corn that feel heavy and have bright green husks. Adjust the Creaminess: For a creamier chowder, blend more of the mixture. If you prefer a chunkier texture, blend less. Tailor it to your taste! Spice It Up: Experiment with spices! Add more cayenne or a splash of hot sauce for an extra kick, or try different spices like thyme or cumin. Make It Ahead: This chowder tastes even better the next day! Make a batch ahead of time and store it in the fridge for a quick meal. {{image_2}} You can easily make corn chowder vegan. Just swap whole milk for plant-based milk. Almond or oat milk works well. This change keeps the creaminess without any dairy. You can also skip the butter or use olive oil instead. This way, everyone can enjoy the dish. If you want to add protein, try chicken or beans. For chicken, use cooked, shredded pieces. Stir them in when you add the corn. If you prefer beans, add a can of drained beans like black or white beans. This adds texture and makes it more filling. Feel free to mix in other veggies! Zucchini, bell peppers, or fresh herbs can brighten the dish. Add diced zucchini along with the potatoes. You can toss in chopped bell peppers for extra flavor. Fresh herbs like basil or thyme can elevate the taste too. Use what’s fresh and in season for a vibrant chowder. To keep your corn chowder fresh, place any leftovers in an airtight container. Make sure it cools to room temperature before sealing. Store it in the fridge for up to three days. This way, you can enjoy it later without losing flavor. When you're ready to eat the chowder, gently reheat it on the stove. Pour it into a pot over low heat. Stir often to prevent it from sticking. If it seems too thick, add a splash of broth or milk. Heat until warm, and enjoy the tasty flavors again! If you want to save chowder for later, freezing works great. Let it cool completely, then transfer it to a freezer-safe container. Leave some space at the top for expansion. It can stay good for up to three months in the freezer. When you're ready to enjoy it, thaw it in the fridge overnight before reheating. This keeps the taste fresh and delicious! Yes, you can use frozen corn. It saves time and is convenient. Frozen corn is picked at peak freshness. This means it often has a good taste. Use the same amount as fresh corn. Just add it to the pot when you add the fresh corn. It will cook well and blend in nicely. To make this chowder gluten-free, you need to check the broth. Use a gluten-free vegetable broth. Most store-bought broths are gluten-free, but read the label first. The rest of the ingredients are already gluten-free. Enjoy your chowder without worry! Corn chowder pairs well with several sides. Here are some ideas: - Crusty bread for dipping - A simple green salad - Grilled cheese sandwiches - Corn muffins for a sweet touch These sides will make your meal more filling and fun. Corn chowder lasts about 3-4 days in the fridge. Store it in a sealed container. When reheating, stir well and heat until hot. If it thickens, add a splash of milk or broth. This will help restore its creamy texture. This chowder recipe blends fresh corn and veggies into a tasty dish. You learned how to select the best ingredients, sauté veggies, and achieve creaminess. Variations let you make it vegan or add proteins. Proper storage keeps leftovers fresher longer. Embrace this recipe. Enjoy it with friends and family. Your kitchen can create warmth and smiles through food.

Why I Love This Recipe

  1. Fresh Ingredients: This chowder showcases the vibrant flavors of fresh summer corn, making it a perfect dish for warm weather.
  2. Quick Preparation: With a prep time of just 15 minutes, this recipe allows you to enjoy a delicious homemade meal without spending all day in the kitchen.
  3. Customizable Heat: The addition of cayenne pepper lets you control the spice level, making it adaptable to your taste preferences.
  4. Comfort Food: This creamy chowder is not only comforting but also satisfying, making it a great choice for family dinners or gatherings.

Ingredients

Fresh Corn Kernels

Fresh corn is key for this chowder. You need about 4 cups, which is around 6-8 ears of corn. Make sure to choose corn that feels firm. The kernels should be plump and sweet. This corn gives your chowder its bright, sweet flavor.

Other Key Ingredients

You will also need:

– 1 medium onion, diced

– 2 cloves garlic, minced

– 2 medium potatoes, peeled and diced

– 4 cups vegetable broth

– 1 cup whole milk or plant-based milk (like almond or oat)

– 1 teaspoon smoked paprika

– 1/2 teaspoon cayenne pepper (adjust for spice)

– Salt and pepper to taste

– 2 tablespoons olive oil

Each ingredient adds depth to the chowder. The onion and garlic bring sweetness and aroma. Potatoes make it hearty, while the broth provides a savory base. Smoked paprika adds a rich flavor, and cayenne gives it a kick.

Optional Garnishes

For a lovely finish, consider adding:

– Chopped fresh cilantro or parsley

These herbs add color and freshness. You can also drizzle a bit of olive oil on top. This elevates the dish and makes it look restaurant-worthy.

Step-by-Step Instructions

Sautéing the Vegetables

Start by heating two tablespoons of olive oil in a large pot over medium heat. Add one medium diced onion. Sauté for about five minutes until it turns soft and clear. Next, stir in two minced garlic cloves. Cook for one more minute until you smell the garlic’s rich aroma.

Simmering the Chowder

Now, add two peeled and diced potatoes to the pot. Pour in four cups of vegetable broth. Bring the mixture to a gentle simmer. Cook for 10 to 15 minutes, or until the potatoes become tender. This step builds the chowder’s base flavor.

Blending for Creaminess

After your potatoes are cooked, stir in four cups of fresh corn kernels. Add one teaspoon of smoked paprika and half a teaspoon of cayenne pepper. Mix in salt and pepper to taste. Let this simmer for another 10 minutes. It will meld the flavors together. For a creamy texture, use an immersion blender. Blend half of the chowder. If you don’t have one, carefully transfer half to a regular blender. Blend until smooth, then pour it back into the pot.

Final Touches

Once blended, stir in one cup of whole milk or your choice of plant-based milk. Heat the chowder for an additional five minutes. Adjust the seasoning as needed. Remove it from the heat and let it sit for a few minutes before serving. This allows the flavors to settle. Serve the chowder in deep bowls, garnished with chopped cilantro or parsley. A drizzle of olive oil adds a lovely touch. Enjoy your delicious summer corn chowder with crusty bread!

Tips & Tricks

How to Select Fresh Corn

When choosing fresh corn, look for bright green husks. They should feel firm and tight. You want the silk at the top to be brown and sticky. Check the kernels too; they should be plump and milky. If you press a kernel with your thumb, it should release a milky juice. This means the corn is fresh and sweet.

Achieving the Perfect Creamy Texture

To get that creamy texture, blend half of the chowder. I use an immersion blender for this. It is easy and quick. If you don’t have one, carefully transfer half to a blender. Blend until smooth, then mix it back in. This way, you keep some corn and potato chunks, which adds nice texture.

Spicing it Up: Adjusting Heat Levels

If you like more heat, add more cayenne pepper. Start with a little, then taste as you go. You can also try adding hot sauce for extra kick. If it gets too spicy, balance it with more milk or broth. This will help keep the flavors bright without overwhelming your taste buds.

Pro Tips

  1. Use Fresh Corn: The sweetness and crunch of fresh corn will elevate your chowder’s flavor. Choose ears of corn that feel heavy and have bright green husks.
  2. Adjust the Creaminess: For a creamier chowder, blend more of the mixture. If you prefer a chunkier texture, blend less. Tailor it to your taste!
  3. Spice It Up: Experiment with spices! Add more cayenne or a splash of hot sauce for an extra kick, or try different spices like thyme or cumin.
  4. Make It Ahead: This chowder tastes even better the next day! Make a batch ahead of time and store it in the fridge for a quick meal.

Variations

Vegan or Dairy-Free Options

You can easily make corn chowder vegan. Just swap whole milk for plant-based milk. Almond or oat milk works well. This change keeps the creaminess without any dairy. You can also skip the butter or use olive oil instead. This way, everyone can enjoy the dish.

Adding Protein: Chicken or Beans

If you want to add protein, try chicken or beans. For chicken, use cooked, shredded pieces. Stir them in when you add the corn. If you prefer beans, add a can of drained beans like black or white beans. This adds texture and makes it more filling.

Seasonal Additions: Vegetables to Include

Feel free to mix in other veggies! Zucchini, bell peppers, or fresh herbs can brighten the dish. Add diced zucchini along with the potatoes. You can toss in chopped bell peppers for extra flavor. Fresh herbs like basil or thyme can elevate the taste too. Use what’s fresh and in season for a vibrant chowder.

Storage Info

How to Store Leftovers

To keep your corn chowder fresh, place any leftovers in an airtight container. Make sure it cools to room temperature before sealing. Store it in the fridge for up to three days. This way, you can enjoy it later without losing flavor.

Reheating Instructions

When you’re ready to eat the chowder, gently reheat it on the stove. Pour it into a pot over low heat. Stir often to prevent it from sticking. If it seems too thick, add a splash of broth or milk. Heat until warm, and enjoy the tasty flavors again!

Freezing for Future Meals

If you want to save chowder for later, freezing works great. Let it cool completely, then transfer it to a freezer-safe container. Leave some space at the top for expansion. It can stay good for up to three months in the freezer. When you’re ready to enjoy it, thaw it in the fridge overnight before reheating. This keeps the taste fresh and delicious!

FAQs

Can I use frozen corn instead of fresh?

Yes, you can use frozen corn. It saves time and is convenient. Frozen corn is picked at peak freshness. This means it often has a good taste. Use the same amount as fresh corn. Just add it to the pot when you add the fresh corn. It will cook well and blend in nicely.

How can I make this recipe gluten-free?

To make this chowder gluten-free, you need to check the broth. Use a gluten-free vegetable broth. Most store-bought broths are gluten-free, but read the label first. The rest of the ingredients are already gluten-free. Enjoy your chowder without worry!

What can I serve with corn chowder?

Corn chowder pairs well with several sides. Here are some ideas:

– Crusty bread for dipping

– A simple green salad

– Grilled cheese sandwiches

– Corn muffins for a sweet touch

These sides will make your meal more filling and fun.

How long does corn chowder last in the fridge?

Corn chowder lasts about 3-4 days in the fridge. Store it in a sealed container. When reheating, stir well and heat until hot. If it thickens, add a splash of milk or broth. This will help restore its creamy texture.

This chowder recipe blends fresh corn and veggies into a tasty dish. You learned how to select the best ingredients, sauté veggies, and achieve creaminess. Variations let you make it vegan or add proteins. Proper storage keeps leftovers fresher longer.

Embrace this recipe. Enjoy it with friends and family. Your kitchen can create warmth and smiles through foo

Fresh corn is key for this chowder. You need about 4 cups, which is around 6-8 ears of corn. Make sure to choose corn that feels firm. The kernels should be plump and sweet. This corn gives your chowder its bright, sweet flavor. You will also need: - 1 medium onion, diced - 2 cloves garlic, minced - 2 medium potatoes, peeled and diced - 4 cups vegetable broth - 1 cup whole milk or plant-based milk (like almond or oat) - 1 teaspoon smoked paprika - 1/2 teaspoon cayenne pepper (adjust for spice) - Salt and pepper to taste - 2 tablespoons olive oil Each ingredient adds depth to the chowder. The onion and garlic bring sweetness and aroma. Potatoes make it hearty, while the broth provides a savory base. Smoked paprika adds a rich flavor, and cayenne gives it a kick. For a lovely finish, consider adding: - Chopped fresh cilantro or parsley These herbs add color and freshness. You can also drizzle a bit of olive oil on top. This elevates the dish and makes it look restaurant-worthy. {{ingredient_image_1}} Start by heating two tablespoons of olive oil in a large pot over medium heat. Add one medium diced onion. Sauté for about five minutes until it turns soft and clear. Next, stir in two minced garlic cloves. Cook for one more minute until you smell the garlic’s rich aroma. Now, add two peeled and diced potatoes to the pot. Pour in four cups of vegetable broth. Bring the mixture to a gentle simmer. Cook for 10 to 15 minutes, or until the potatoes become tender. This step builds the chowder's base flavor. After your potatoes are cooked, stir in four cups of fresh corn kernels. Add one teaspoon of smoked paprika and half a teaspoon of cayenne pepper. Mix in salt and pepper to taste. Let this simmer for another 10 minutes. It will meld the flavors together. For a creamy texture, use an immersion blender. Blend half of the chowder. If you don’t have one, carefully transfer half to a regular blender. Blend until smooth, then pour it back into the pot. Once blended, stir in one cup of whole milk or your choice of plant-based milk. Heat the chowder for an additional five minutes. Adjust the seasoning as needed. Remove it from the heat and let it sit for a few minutes before serving. This allows the flavors to settle. Serve the chowder in deep bowls, garnished with chopped cilantro or parsley. A drizzle of olive oil adds a lovely touch. Enjoy your delicious summer corn chowder with crusty bread! When choosing fresh corn, look for bright green husks. They should feel firm and tight. You want the silk at the top to be brown and sticky. Check the kernels too; they should be plump and milky. If you press a kernel with your thumb, it should release a milky juice. This means the corn is fresh and sweet. To get that creamy texture, blend half of the chowder. I use an immersion blender for this. It is easy and quick. If you don't have one, carefully transfer half to a blender. Blend until smooth, then mix it back in. This way, you keep some corn and potato chunks, which adds nice texture. If you like more heat, add more cayenne pepper. Start with a little, then taste as you go. You can also try adding hot sauce for extra kick. If it gets too spicy, balance it with more milk or broth. This will help keep the flavors bright without overwhelming your taste buds. Pro Tips Use Fresh Corn: The sweetness and crunch of fresh corn will elevate your chowder’s flavor. Choose ears of corn that feel heavy and have bright green husks. Adjust the Creaminess: For a creamier chowder, blend more of the mixture. If you prefer a chunkier texture, blend less. Tailor it to your taste! Spice It Up: Experiment with spices! Add more cayenne or a splash of hot sauce for an extra kick, or try different spices like thyme or cumin. Make It Ahead: This chowder tastes even better the next day! Make a batch ahead of time and store it in the fridge for a quick meal. {{image_2}} You can easily make corn chowder vegan. Just swap whole milk for plant-based milk. Almond or oat milk works well. This change keeps the creaminess without any dairy. You can also skip the butter or use olive oil instead. This way, everyone can enjoy the dish. If you want to add protein, try chicken or beans. For chicken, use cooked, shredded pieces. Stir them in when you add the corn. If you prefer beans, add a can of drained beans like black or white beans. This adds texture and makes it more filling. Feel free to mix in other veggies! Zucchini, bell peppers, or fresh herbs can brighten the dish. Add diced zucchini along with the potatoes. You can toss in chopped bell peppers for extra flavor. Fresh herbs like basil or thyme can elevate the taste too. Use what’s fresh and in season for a vibrant chowder. To keep your corn chowder fresh, place any leftovers in an airtight container. Make sure it cools to room temperature before sealing. Store it in the fridge for up to three days. This way, you can enjoy it later without losing flavor. When you're ready to eat the chowder, gently reheat it on the stove. Pour it into a pot over low heat. Stir often to prevent it from sticking. If it seems too thick, add a splash of broth or milk. Heat until warm, and enjoy the tasty flavors again! If you want to save chowder for later, freezing works great. Let it cool completely, then transfer it to a freezer-safe container. Leave some space at the top for expansion. It can stay good for up to three months in the freezer. When you're ready to enjoy it, thaw it in the fridge overnight before reheating. This keeps the taste fresh and delicious! Yes, you can use frozen corn. It saves time and is convenient. Frozen corn is picked at peak freshness. This means it often has a good taste. Use the same amount as fresh corn. Just add it to the pot when you add the fresh corn. It will cook well and blend in nicely. To make this chowder gluten-free, you need to check the broth. Use a gluten-free vegetable broth. Most store-bought broths are gluten-free, but read the label first. The rest of the ingredients are already gluten-free. Enjoy your chowder without worry! Corn chowder pairs well with several sides. Here are some ideas: - Crusty bread for dipping - A simple green salad - Grilled cheese sandwiches - Corn muffins for a sweet touch These sides will make your meal more filling and fun. Corn chowder lasts about 3-4 days in the fridge. Store it in a sealed container. When reheating, stir well and heat until hot. If it thickens, add a splash of milk or broth. This will help restore its creamy texture. This chowder recipe blends fresh corn and veggies into a tasty dish. You learned how to select the best ingredients, sauté veggies, and achieve creaminess. Variations let you make it vegan or add proteins. Proper storage keeps leftovers fresher longer. Embrace this recipe. Enjoy it with friends and family. Your kitchen can create warmth and smiles through food.

Fresh Summer Corn Chowder

A creamy and delicious corn chowder perfect for summer.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine American
Servings 6
Calories 250 kcal

Ingredients
  

  • 4 cups fresh corn kernels
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 medium potatoes, peeled and diced
  • 4 cups vegetable broth
  • 1 cup whole milk or plant-based milk
  • 1 teaspoon smoked paprika
  • 0.5 teaspoon cayenne pepper
  • to taste salt and pepper
  • 2 tablespoons olive oil
  • for garnish chopped fresh cilantro or parsley

Instructions
 

  • In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes or until soft and translucent.
  • Stir in the minced garlic and cook for another minute until fragrant.
  • Add the diced potatoes to the pot and pour in the vegetable broth. Bring to a simmer and cook for about 10-15 minutes, or until the potatoes are tender.
  • Once the potatoes are cooked, stir in the fresh corn kernels, smoked paprika, cayenne pepper, salt, and pepper. Let it simmer for another 10 minutes.
  • Using an immersion blender, blend about half of the chowder to create a creamy texture while leaving some corn and potato chunks for bite. If you don’t have an immersion blender, you can carefully transfer half of the chowder to a regular blender and blend until smooth, then return it to the pot.
  • Stir in the milk and heat the chowder for an additional 5 minutes. Adjust seasoning as needed.
  • Remove from heat and let it sit for a few minutes before serving.

Notes

Serve with crusty bread for dipping.
Keyword chowder, corn, summer, vegetarian

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